Moroccan Tomato and Red Lentil Soup
A warm and yet fresh soup that hints of the exotic, and is ready in less than an hour.
Ingredients
- 1 @ 28 oz (796 g) can of San Marzano tomatoes , can also use freshly roasted summer tomatoes.
- 3 tbsp olive oil
- 2 medium onions finely diced
- 2 tbsp ras el hanout see Notes below
- 1/4 tsp harissa paste or powder this adds heat, add according to your liking
- 2 cups vegetable stock or chicken stock
- 1 cup red lentils
- kosher salt and fresh cracked black pepper
- 1/4 cup fresh cilantro, parsley or mint chopped
- 1/4 cup toasted pine nuts or almonds chopped
Instructions
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Open the can of tomatoes and empty them into a bowl, crushing the tomatoes between your fingers until only small chunks are left. Make sure to get every last drop of liquid from the can as well. Set aside.
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Heat oil in a saucepan at medium heat. Add onions and cook for 3-4 minutes until softened but not yet translucent.
Add the spice blend and harissa and blend with onions. Stir for 1 minute to release the spice flavours.
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Add the tomatoes and juices from the can to the pot.
Add stock and the red lentils. Bring everything to a boil, then reduce to a simmer. Simmer for 15 minutes, stirring occasionally.
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Check the texture of your soup. If you would like to thin it out, use a bit more stock or water.
Season with salt and pepper.
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Ladle into bowls, and garnish with chopped cilantro and a sprinkling of toasted pine nuts.
To have something lovely to dunk, add a flatbread, pita, naan etc, brushed with a little olive oil, sesame seeds and some of the ras el hanout or perhaps za'atar. Place under broiler until the bread just starts to brown.
Recipe Notes
Ras el hanout and harissa can now be found at most grocery stores. The ethnic shop in your neighbourhood will have them for sure, if they carry North African and Middle Eastern ingredients.
TO MAKE YOUR OWN RAS EL HANOUT
1 tsp each of fennel seed, cumin and coriander, toasted and ground
1 tsp each of ground turmeric and cinnamon
2 tsp each of sweet paprika and ginger
1/2 tsp each of cayenne, ground nutmeg, ground cloves, allspice and cardamom
1/2 tsp each of sea salt and freshly cracked pepper
Combine and store in airtight container. Makes 1/4 cup
Za'atar is an Egyptian spice blend of dried thyme, white sesame seeds, sumac and a touch of salt. Variations can include oregano, basil or marjoram. Again, you can find it if you look!